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Eggplant Parmesean
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| 2 | eggs, beaten |
| 1/4 cup | milk |
| 1/2 cup | bread crumbs |
| 1/2 cup | Parmesean cheese |
| 2medium | eggplants, peeled and cut into 1/4inch slices |
| 2 cans | diced tomatoes |
| 3 teaspoons | minced garlic |
| 1tsp. | Olive oil |
| 2 tsp. | dried basil |
| 1/8 tsp. | Dried oregano |
| 1 cup (8oz.) | shredded part-skim mozzarella cheese |
| 1/2 cup | grated Parmesan cheese |
1. Add milk to beaten eggs in shallow bowl. Mix 1/2 cup parm cheese to bread crumbs and put in separate shallow bowl. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake at 350 degrees for 15 - 20 minutes or until tender and golden brown, turning once.
2. Sauté garlic in olive oil. Add tomatoes, basil &oregano. Simmer abt. 10 minutes.
3. Spread some sauce into bottom of a 13-in. X 9-in. Baking dish coated with cooking spray. Layer with eggplant, sauce and parm cheese. Repeat layers. Top with sauce, mozzarella & parm cheese.
4. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through and cheese is melted.
For unbreaded eggplant, salt slices lightly and put slices between paper towels for 20 minutes to allow eggplant to weep. Place eggplant on cookie tray and spray lightly with olive oil. Place under broiler and broil on both sides until golden brown. Continue with sauce and eggplant layers as above.
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